IL304866A - Method of producing dark cocoa powder - Google Patents
Method of producing dark cocoa powderInfo
- Publication number
- IL304866A IL304866A IL304866A IL30486623A IL304866A IL 304866 A IL304866 A IL 304866A IL 304866 A IL304866 A IL 304866A IL 30486623 A IL30486623 A IL 30486623A IL 304866 A IL304866 A IL 304866A
- Authority
- IL
- Israel
- Prior art keywords
- cocoa
- fat
- range
- less
- equal
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 100
- 239000000843 powder Substances 0.000 title claims description 38
- 238000000034 method Methods 0.000 title claims description 26
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims description 100
- 235000019197 fats Nutrition 0.000 claims description 43
- 239000007787 solid Substances 0.000 claims description 43
- 230000003113 alkalizing effect Effects 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 229940110456 cocoa butter Drugs 0.000 claims description 12
- 235000019868 cocoa butter Nutrition 0.000 claims description 12
- 235000013861 fat-free Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 235000021588 free fatty acids Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 12
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 238000004040 coloring Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 239000001099 ammonium carbonate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 description 3
- 235000011181 potassium carbonates Nutrition 0.000 description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 2
- 239000000908 ammonium hydroxide Substances 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 150000004679 hydroxides Chemical class 0.000 description 2
- 229940093956 potassium carbonate Drugs 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Inorganic materials [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical class C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000011182 sodium carbonates Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/002—Processes for preparing or treating cocoa beans or nibs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0023—Cocoa butter extraction by pressing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Description
WO 2022/167480 PCT/EP2022/052476 Method of producing dark cocoa powder The invention relates to a method of producing dark cocoa powder, which method comprises the steps of separating cocoa butter from cocoa solids and mixing an alkalizing agent with the cocoa solids. The invention further relates to dark cocoa powder, preferably obtained with this method.US 5,009,917 relates to a process for preparing dutched or alkalized cocoa, having a deeper or more intense red or black color, for use in coloring and/or flavoring foodstuffs.Alkalized cocoa powders are used because of the attractive color and optionally flavor they impart to the finished product. Cocoa powders having a high coloring capacity are especially economical to use. Examples of applications of intensely alkalized cocoa powders include compounds and spreads, bakery products, dairy and ice cream products, chocolate, food supplements, low-fat products.Also, the importance of the use of cocoa powders with great coloring capacity is highlighted by the general tendency to restrict the use of artificial colors, the use of which in the above foodstuffs is actually prohibited in many countries. It is, of course, also possible to mix cocoa powders with great coloring capacity and slightly alkalized or even non-alkalized cocoa powders, in order to obtain a mixture in which the advantages of both types of cocoas are combined.In US 5,009,917, deep red or black dutched cocoa is produced by alkalizing cocoa presscake at between 150 DEG to 300 DEG F., 10 to 200 psi. and 5 to 180 minutes. During the alkalization reaction, the reaction vessel is partially vented and an oxygen-containing gas is fed to the reaction vessel to maintain pressure and effect headspace changes at the rate of at least 3 per hour.
WO 2022/167480 PCT/EP2022/052476 WO 2018/237215 relates to a method of producing an alkalized cocoa material, comprising the steps of: (a) mixing a cocoa material, in particular beans, nibs or a mixture thereof, and an alkalizing agent; and (b) reacting the mixture of step (a) at a pressure of up to 12 bar and a temperature of 85 to 180°C, for 10 to 500 min; wherein step (b) is performed and under continuous air flow. Preferably, the alkalized cocoa material obtained in step (b) is pressed to produce cocoa butter and a cocoa cake which may, in turn, be ground to produce high-impact alkalized cocoa powder. The cocoa material used in step (a) may comprise - and will preferably consist essentially of - cocoa beans, cocoa nibs, or a mixture thereof.WO 2018/237215 further relates to an alkalized cocoa powder obtainable according to the above method. It will advantageously have an L value of 12 or less, and a pH of less than 7,5, with an a-value preferably in the range of 2,0 to 7,0 and a b-value preferably in the range of 1,0 to 7,0.WO 01/82714 relates to a method for making dutched cocoa, which involves first removing a considerable portion of the fat from a cocoa mass to form a reduced fat cocoa mass with less than 8 % fat by weight, then alkalizing the reduced fat cocoa to form dutched cocoa. "With this sequence of steps, the formation of soaps is minimized because the soaps are formed by a reaction between the alkalizing agents and cocoa fat."WO 2013/128146 relates to a process for the production of black cocoa powder comprises an alkalization step in which an alkalizing salt is added to cocoa beans, or products derived therefrom, in the absence of iron. The alkalizing salt may be ammonium, calcium, magnesium, potassium or sodium carbonate, ammonium, potassium or sodium bicarbonate, ammonium, calcium, magnesium, potassium or sodium hydroxide, magnesium oxide or any combination WO 2022/167480 PCT/EP2022/052476 thereof. Cocoa powder resulting from the process, and products comprising the cocoa powder, are also described.It is an object of the present invention to provide an improved method of alkalizing cocoa and to provide an improved alkalized cocoa powder.To this end, in the method according to the present invention, the cocoa solids contain equal to or less than wt% fat, the alkalizing agent is added in an amount of equal to or less than 7 wt% (based on the weight of the solids), and the cocoa solids are alkalized to an L-value of equal to or less than 9.In an embodiment, the cocoa solids contain equal to or less than 6 wt% fat (typically mostly or entirely cocoa butter), preferably equal to or less than 4 wt% fat, preferably equal to or less than 2 wt% fat. In an embodiment, the solids are fat-free, which in this context is defined as less than 0,5 wt% fat, preferably equal to or less than 0,4 wt%, e.g. 0,3 wt% fat.It was found that, with the present invention, cocoa in particulate form, such as milled cocoa cake obtained with a screw press or an hydraulic press, can be alkalized with a relatively limited amount of alkali to intense dark colors with no or little negative effect on taste.Suitable alkalizing agents alkali carbonate, bicarbonate or hydroxide compounds which have been known and used in the prior art. Preferred alkalizing agents include sodium and potassium carbonates, bicarbonates or hydroxides, calcium hydroxide, and/or ammonium bicarbonate or hydroxide. In an embodiment, the alkalizing agent is added in an amount of equal to or less than 6 wt%, preferably equal to or less than 5 wt%. The alkalizing agent is preferably dissolved in water, e.g. in a range from 10 to 30 wt% of alkali salt, before it is added to the cocoa solids.
WO 2022/167480 PCT/EP2022/052476 In an embodiment, the cocoa solids are alkalized to an L-value of equal to or less than 7, preferably in a range from 3 to 6, an "a" value in a range from 1 to 3, preferably in a range from 1,5 to 2,5, and/or a "b" value in a range from 1 to 3, preferably in a range from 1 to 2.In an embodiment, the solids have an average particle size in a range from 15 pm to 1,5 mm, preferably in range from 20 pm to 1,0 mm.In another embodiment, the cocoa solids are alkalized at an overpressure in a range from 1 to 8 bar, preferably in a range from 4 to 7 bar, e.g. 6 bar, and/or a temperature in a range from 120 to 180 degrees Celsius and/or for a duration of less than 7 hours, preferably less than 180 minutes, preferably in a range from 20 to 1minutes.In an embodiment, the cocoa that is separated into cocoa butter and cocoa solids is in the form of beans or nibs, which work particularly well in a screw press.In another embodiment, the cocoa solids are subjected to further separation of fat (de-fatting).In an embodiment, further separation of fat from the cocoa solids is carried out by extraction, for instance solvent extraction.In an example, further fat is extracted from cocoa cake obtained with a screw press, reducing the fat content e.g. to 2 wt% or less and/or using a liquid solvent, such as hexane. In another example, further fat is extracted from cocoa solids obtained by means a hydraulic (multi-pot) cocoa press using (supercritical) carbon dioxide as a solvent. Cocoa solids subjected to further separation, preferably extraction, of fat are particularly suitable for subsequently alkalizing the cocoa solids to very low L values by means of a relatively small amount of alkalizing agent WO 2022/167480 PCT/EP2022/052476 Further, the method according to the present was found effective not only with beans and nibs having a pH of around 5,3 and/or containing less than 3 wt% free fatty acids (FFA), which are currently generally preferred in the industry, but also with beans or nibs having a pH in a range from 5,8 to 6,3 and/or containing 3 to 35 wt% free fatty acids.In an embodiment, the alkalized cocoa solids are milled, e.g. in a jet mill, to cocoa powder having an average particle size smaller than 75 pm, preferably to a cocoa powder wherein 99,5 wt% or more of the powder has a particle size smaller than 75 pm.In another embodiment, after the cocoa solids have been alkalized and optionally milled, fat, in particular cocoa butter, is added to the cocoa solids, preferably to a total fat content in a range from 6 to 24 wt% fat, preferably in a range from 8 to 14 wt% fat, preferably in a range from 10 to 12 wt% fat. Thus, if required, an intense dark cocoa powder having a common fat content and reduced alkali can be provided, without the usual disadvantages of such cocoa powders (off-taste).The invention further relates to a dark alkalized cocoa powder, preferably obtained with a method according to the present invention, containing equal to or less than wt% fat, having an ash content equal to or less than 14 wt% FFDM (fat free dry matter) - indicating that equal to or less than 7 wt% alkalizing agent was added during alkalization - and having an L-value equal to or less than 9.In an embodiment, the dark cocoa powder contains equal to or less than 6 wt% fat (typically mostly or entirely cocoa butter), preferably equal to or less than wt% fat, preferably equal to or less than 2 wt% fat. In an embodiment, the powder is fat-free, which in this context is WO 2022/167480 PCT/EP2022/052476 defined as less than 0,5 wt% fat, preferably equal to or less than 0,4 wt%, e.g. 0,3 wt% fat.In an embodiment, the cocoa powder has an L-value of equal to or less than 7, preferably in a range from 3 to 6, an "a" value in a range from 1 to 3, preferably in a range from 1,5 to 2,5, and/or a "b" value in a range from to 3, preferably in a range from 1 to 2.In an embodiment, the cocoa particles have an average particle size smaller than 75 pm. In a refinement, 99,5 wt% or more of the powder has a particle size smaller than 75 pm.In another embodiment, the cocoa powder has a pH in a range from 7,0 to 8,5.Within the framework of this invention, measuring color is carried out by mixing 5.00 ±0.01 gram cocoa powder with 15.00 ml tap water, stirring till no lumps are visible, measuring L, a and b values on a ColorFlex® EZ by HunterLab using an illuminant C and 2° standard observer. The results are an average of three measurements.The invention will now be explained in more detail with reference to the Figure, which schematically shows an example of a production facility for carrying out the method according to the present invention.More specifically, the Figure shows a supply 1 for beans, either roasted or unroasted, followed by a device for deshelling (winnowing) and crushing the beans to form cocoa nibs. Downstream follows a heater 3 to raise the temperature of the nibs, a screw press, e.g. Rosedowns G type screw press 4, for pressing cocoa butter from the nibs and forming pellets of cocoa solids, having a fat content e.g. in a range from 10 to 18 wt%, e.g. 16 wt%. A solvent extractor 5 is provided to further reduce the fat content of the cocoa solids by means of a solvent, such as hexane, and e.g. to a fat content of less than 2 wt%.
WO 2022/167480 PCT/EP2022/052476 Further downstream follows a mill, e.g. a hammer mill 6, to grind the particles to an average particle size of roughly 1 mm, a blender, preferably a conical screw, e.g. a Nauta mixer 7, for alkalizing the cocoa solids, a further mill, e.g. a jet mill 8, for reducing the particle size of the cocoa solids, and, optionally, depending of the type of mill, a separator, e.g. one or more cyclones 9.In an example, cocoa beans having a pH of 6,2 were deshelled and crushed (2) to form nibs. The nibs were heated to 80 °C (3), and defatted in the screw press 4 to a fat content of 16 wt%. The pellets of cocoa solids from the press were subsequently defatted by extraction (5) with hexane (and the hexane removed from the extracted cocoa butter by means of distillation) to a fat content of 0,wt%. Next, the pellets were ground in the hammer mill 6 to grind the particles to an average particle size of roughly mm, and fed to the Nauta mixer 7. An alkalizing agent, in this example potassium carbonate dissolved in water, in a concentration of 20 W/W% and an amount of 6,5 wt% based on the weight of the solids (6,5 grams potassium carbonate per 100 grams of cocoa solids), was added to the mixer and the cocoa solids were alkalized for 60 minutes at a temperature of 160 ° and a pressure of 6 bar.The alkalized solids were milled in the jet mill to form a cocoa powder having a particle size smaller than pm (99,9% of the particles was smaller than 75 pm), a pH of ר,ר, an ash content of 13,8 wt% FFDM (fat free dry matter), and color values L = 8,00, a = 3,08, and b = 2,72. The taste of the cocoa, other than a reduced acidity, remained substantially unaffected.The invention is not restricted to the above- described embodiments, which can be varied in a number of ways within the scope of the claims. For instance, instead of using a screw press, the cocoa can be separated into
Claims (15)
1. Method of producing dark cocoa powder comprising the steps of separating cocoa butter from cocoa solids and mixing an alkalizing agent with the cocoa solids, wherein the cocoa solids contain equal to or less than 7 wt% fat, the alkalizing agent is added in an amount of equal to or less than 7 wt%, and the cocoa solids are alkalized to an L- value of equal to or less than 9.
2. Method according to claim 1, wherein the cocoa solids contain equal to or less than 6 wt% fat, preferably equal to or less than 4 wt% fat, preferably equal to or less than 2 wt% fat.
3. Method according to claim 1 or 2, wherein the cocoa solids are alkalized to an L-value of equal to or less than ר, preferably in a range from 3 to 6, an "a" value in a range from 1 to 3, preferably in a range from 1,5 to 2,5, and/or a "b" value in a range from 1 to 3, preferably in a range from 1 to 2.
4. Method according to any one of the preceding claims, wherein the solids have an average particle size in a range from 15 pm to 1,5 mm, preferably in range from 20 pm to 1,0 mm.
5. Method according to any one of the preceding claims, wherein the cocoa solids are alkalized at an overpressure in a range from 1 to 8 bar, preferably in a range from 4 to 7 bar, e.g. 6 bar, and/or a temperature in a range from 120 to 180 degrees Celsius and/or for a duration of less than 7 hours, preferably less than 180 minutes, preferably in a range from 20 to 120 minutes.
6. Method according to any one of the preceding claims, wherein the cocoa that is separated into cocoa butter and cocoa solids is in the form of beans or nibs, preferably beans or nibs having a pH in a range from 5,8 to 6,3 and/or containing 3 to 35 wt% free fatty acids. WO 2022/167480 PCT/EP2022/052476
7. Method according to any one of the preceding claims, wherein cocoa nibs or beans are separated into cocoa butter and cocoa solids by means of a screw press.
8. Method according to any one of the preceding claims, wherein the cocoa solids are subjected to further separation of fat, preferably by means of extraction.
9. Method according to any one of the preceding claims, wherein the alkalized cocoa solids are milled, e.g. in a jet mill, to cocoa powder having an average particle size smaller than 75 pm, preferably to a cocoa powder wherein 99,5 wt% or more has a particle size smaller than pm.
10. Method according to any one of the preceding claims, wherein, after the cocoa solids have been alkalized and optionally milled, fat, in particular cocoa butter, is added to the cocoa solids, preferably to a total fat content in a range from 6 to 24 wt% fat, preferably in a range from to 14 wt% fat, preferably in a range from 10 to 12 wt% fat.
11. Dark cocoa powder, preferably obtained with a method according to any one of the preceding claims, containing equal to or less than 7 wt% fat, having an ash content equal to or less than 14 wt% FFDM (fat free dry matter) and having an L-value equal to or less than 9.
12. Cocoa powder according to claim 11, containing equal to or less than 6 wt% fat, preferably equal to or less than 4 wt% fat, preferably equal to or less than 2 wt% fat.
13. Cocoa powder according to claim 11 or 12, wherein the cocoa particles have an average particle size smaller than 75 pm, preferably 99,5 wt% or more of the powder has a particle size smaller than 75 pm.
14. Cocoa powder according to any one of claims to 13 containing added fat, preferably to a total fat content in a range from 6 to 24 wt% fat, preferably in a WO 2022/167480 PCT/EP2022/052476 range from 8 to 12 wt% fat.
15. Cocoa to 14, having a pH wt% fat, preferably in a range from 10 to powder according to any one of claims in a range from 7,0 to 8,5.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP21154987.8A EP4039101A1 (en) | 2021-02-03 | 2021-02-03 | Method of producing dark cocoa powder |
PCT/EP2022/052476 WO2022167480A1 (en) | 2021-02-03 | 2022-02-02 | Method of producing dark cocoa powder |
Publications (1)
Publication Number | Publication Date |
---|---|
IL304866A true IL304866A (en) | 2023-10-01 |
Family
ID=74550523
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IL304866A IL304866A (en) | 2021-02-03 | 2022-02-02 | Method of producing dark cocoa powder |
Country Status (4)
Country | Link |
---|---|
US (1) | US20240114918A1 (en) |
EP (2) | EP4039101A1 (en) |
IL (1) | IL304866A (en) |
WO (1) | WO2022167480A1 (en) |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5009917A (en) | 1989-12-18 | 1991-04-23 | Kraft General Foods, Inc. | Method for producing deep red and black cocoa |
DE60133634T2 (en) * | 2000-05-01 | 2009-06-04 | Cocotech, Inc. | PROCESS FOR PRODUCING ALKALIZED COCOA |
GB201203360D0 (en) | 2012-02-27 | 2012-04-11 | Kraft Foods Uk R & D Ltd | Cocoa powder and processes for its production |
WO2018237215A1 (en) | 2017-06-22 | 2018-12-27 | Cargill, Incorporated | High impact cocoa powder |
-
2021
- 2021-02-03 EP EP21154987.8A patent/EP4039101A1/en not_active Withdrawn
-
2022
- 2022-02-02 WO PCT/EP2022/052476 patent/WO2022167480A1/en active Application Filing
- 2022-02-02 IL IL304866A patent/IL304866A/en unknown
- 2022-02-02 US US18/263,591 patent/US20240114918A1/en active Pending
- 2022-02-02 EP EP22704344.5A patent/EP4287837A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
US20240114918A1 (en) | 2024-04-11 |
EP4287837A1 (en) | 2023-12-13 |
WO2022167480A1 (en) | 2022-08-11 |
EP4039101A1 (en) | 2022-08-10 |
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